Buttermilk Biscuits aka Australian Scones

by Barbara on January 27, 2012

Buttermilk Biscuits

 Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! Until this challenge I didn’t realize that an Australian scone is a baking powder biscuit.

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PB&J Oatmeal Cookies

by Barbara on January 24, 2012

PB&J Oatmeal Cookies

A fun twist on an oatmeal cookie, instead of the traditional nuts and raisins I’ve dressed it up with a tasty new PB&J trail mix. 

This is the first recipe I’ve baked from my new cookie cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich that  I received for Christmas from my sweet adopted daugher, Lorraine, Not Quite Nigella.

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Chocolate Sour Cream Bundt Cake

January 20, 2012
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A rich, dense, super-moist, sweet chocolate bundt cake drizzled with chocolate ganache. Cakes made in bundt pans seem already dressed up for a party. 

This is the tale of two cakes. We celebrated my husband’s and son’s birthdays last week which was the perfect excuse to break in my new half size (6 cup) bundt pans. (I couldn’t decide if I should call them mini bundts, or if that’s confusing with the small bundlets. King Arthur Flour calls them half size bundts so I guess we’ll go with that.)

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Baked Lemon Donuts

January 17, 2012
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A light, fluffy baked lemon donut drizzled with a tart lemon glaze. Made with whole wheat flour and lemon Greek yogurt makes me feel better about indulging in donuts in the morning. 

Kelley turned me on to the Chobani Lemon Greek Yogurt, tart but so creamy, smooth and delicious. With twice the protein of regular yogurt, I decided it would make a great ingredient for a baked lemon donut. I found a Baked Lemon Donut recipe, Chef Meg’s Light Lemon-Blueberry Doughnuts, on Shape.com that I adapted to create these donuts.

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Green Chile Pork Tamales

January 14, 2012
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Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

I’ve never made tamales before, although I did have some amazing tamales last year. One of the mom’s on my sons’ football team made the team tamales to eat after the game. She made enough for the parents too and they were the best tamales I’d ever eaten, perfectly spiced with a good balance of masa and delicious pork filling.

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Roasted Vegetable Frittata

January 10, 2012
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A frittata is an Italian dish similar to an omelet, but instead of folding the egg mixture around a filling, the filling is mixed in with the eggs cooked briefly on the stove and then finished under the broiler.

My goal for the new year is to eat more fruits and vegetables. I love fruit, but it’s always difficult for me to get excited about eating veggies early in the day. So this frittata is a great an easy way to start the day with healthy protein and for me to sneak in some veggies in the morning.

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